Good morning,
We just had a screw housing break in one of our extruder machines, and our maintenance guy ordered a new part fabricated from cast iron. He said it was okay for food contact, we just have to keep it coated in oil to prevent it from rusting. Does anyone know if cast iron is okay for food contact? It's not like a cast iron pan that you might be used to, the surface is very smooth and well-finished. The extrusion is generally a cold process but sometimes the machine can heat up if it has to work harder to extrude a particularly difficult product. The part isn't typically lubricated on the food contact surface, most of the products are wet enough to act as the lubricant themselves, and when lubrication is necessary, we use canola oil. I appreciate any feedback you guys can give me!
Thanks,
Caleb